Korma (Lamb With Cashew-Nut Curry)
Ingredients
1/4 cup unsalted cashews
3 each dried hot red chilies
2 each in piece of stick cinnamon
1 each 1 in cube fresh ginger
1/4 tsp cardamom seeds
3 each whole cloves
2 each large garlic cloves peeled
2 tbsp poppy seed (white)
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp saffron threads
6 tbsp ghee (or melted butter)
1 cup chopped onion
2 tsp salt
1/2 cup unflavored yoghurt
1 1/2 lb lamb cut into 2 cubes
2 tbsp finely chopped coriander
1 tbsp lemon juice
1/4 cup boiling water
1 cup cold water
Preparation
To make the masala, combine the cashews, chilies,
ginger and the cold water and blend at high speed
for 1 minutes. Add the cinnamon, cardamom, cloves,
garlic, poppy seeds, coriander seeds and cumin. Blend
again until the mixture is completely pulverized. Set
the masala aside. Place the saffron in a small bowl,
pour in boiling water and let soak for at least 10
minutes. In a heavy skillet heat the ghee over
moderate heat until a drop of water flicked into it
sputters instantly. Add the onions and, stirring
constantly, fry for 7 or 8 minutes, until soft and
golden brown. Stir in the salt and the masala,
then add the yoghurt.
Stirring occasionally, cook over moderate heat until
the ghee lightly films the surface. Add the lamb,
turning it about with a spoon to coat the pieces
evenly. Squeeze the saffron between your fingers, thin
stir it and its soaking liquid into the skillet.
Reduce the heat to low, cover tightly, and cook for 20
minutes, turning the lamb cubes over from time to
time. Scatter 1/2 of the fresh coriander over the
lamb and continue cooking, tightly covered for 10
minutes more, or until the lamb is tender. To serve,
transfer the entire contents of the skillet to a
heated platter, and sprinkle the top with lemon
juice and the remaining fresh coriander.
Servings: 4
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